Best 3 Spice Roasted Chickpeas Recipes

Spice roasted chickpeas, also known as chana jor garam, are a crispy, flavorful snack or side dish that are easy to make at home. They are a healthier alternative to traditional potato chips or other fried snacks, and they are packed with protein, fiber, and healthy fats. Plus, they are incredibly versatile and can be seasoned with a variety of spices and herbs to suit your taste. In this article, we will guide you through the simple steps to make perfectly roasted chickpeas at home, with tips and tricks for achieving the best flavor and texture.

Here are our top 3 tried and tested recipes!

ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories Roast Low Fat Low Cal High Fiber Dinner Chickpea Root Vegetable Carrot Turnip Sweet Potato/Yam Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 24

Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1/2 teaspoon dried crushed red pepper
1/4 teaspoon turmeric
4 1/2 teaspoons coarse kosher salt, divided
1/2 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/4 cups 1/2-inch cubes peeled carrots
1 celery stalk, chopped
4 cups water
1 1/4 pounds red-skinned sweet potatoes
(yams), peeled, cut into 1-inch cubes
1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
3/4 cup brine-cured green olives, pitted, coarsely chopped
1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh cilantro
1 teaspoon dried mint
1 10-ounce box plain couscous (cooked according to package directions)
Spice-Roasted Chickpeas

Steps:

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

SPICE-ROASTED CHICKPEAS

Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories Side Roast Cocktail Party Picnic Low Fat Vegetarian Quick & Easy Low Cal High Fiber Chickpea Healthy Low Cholesterol Party Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

Ingredients

3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper
Coarse kosher salt
Test-kitchen tip: To make sure the chickpeas get crunchy, it's important to dry them thoroughly. Spreading them out on paper towels works well.

Steps:

Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.

SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA

SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA image

Number Of Ingredients 23

Ingredients

1.5 cups cooked chickpeas
3 tablespoons extra virgin olive oil
2 tablespoon finely chopped cilantro stems
2 cloves garlic cloves, finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
1 teaspoon paprika
1/2 teaspoon cinnamon
1 teaspoon honey
1 teaspoon salt
1.5 teaspoon fresh ground pepper
1 lemon
1 bunch baby beets
4 carrots
2 pieces small parsnips, cut into quarters
2 baby potatoes
2 cups cooked whole grains such as quinoa, millet, brown rice
1 bunch small bunch cilantro
1/4 cup extra virgin olive oil
1 juice of one lemon
1 clove 1 garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Steps:

Drain the chickpeas well.
Preheat the oven to 375'. Place olive oil, cilantro stems, garlic, spices, honey, salt, pepper and lemon zest in a large bowl and mix well.
Cut the beets and potatoes in half so they are about the same thickness as the carrots and parsnips.
Add the chickpeas, carrots, parsnips and potatoes to the bowl and toss to coat. Transfer to a baking sheet in a single layer. Toss the beets in the remaining marinade and tuck them to one side of the baking sheet (beets stain
Roast for 35-45 minutes, stirring everything once, until golden and tender.
Meanwhile, cook your grains and keep them warm.
To make the chermoula, put all the ingredients in a blender or food processor and blend until a rough sauce is formed. Season to taste with salt.

Tips:

Choose the right chickpeas: Dried chickpeas are best for roasting, as they have a firmer texture than canned chickpeas. If using canned chickpeas, be sure to rinse and drain them well before roasting.
Soak the chickpeas: Soaking the chickpeas overnight or for at least 8 hours will help them cook more evenly and reduce their cooking time.
Use a variety of spices: Don't be afraid to experiment with different spices to create your own unique roasted chickpea recipe. Some popular spice combinations include cumin and chili powder, paprika and garlic powder, or curry powder and turmeric.
Roast the chickpeas at a high temperature: Roasting the chickpeas at a high temperature will help them get crispy and flavorful. Aim for a temperature of 400 degrees Fahrenheit or higher.
Don't overcrowd the pan: When roasting the chickpeas, be sure to spread them out in a single layer on the baking sheet. Overcrowding the pan will prevent the chickpeas from getting crispy.
Roast the chickpeas until they are golden brown: The roasted chickpeas are done when they are golden brown and crispy. This will usually take about 30 minutes, but the exact time will vary depending on the oven and the size of the chickpeas.

Conclusion:

Roasted chickpeas are a delicious, healthy, and versatile snack or side dish. They are easy to make and can be customized to your own taste preferences. With a little experimentation, you can create your own perfect roasted chickpea recipe.